Preheat a large frying pan over high heat. Add the olive oil and chicken mince and cook for 10-12 minutes until browned off. Add the onion, garlic, spices and salt and cook for 3-4 minutes while continually stirring until the onion begins to soften and the rawness is cooked out of the spices. Add the tomatoes and kidney beans and bring to a gentle simmer before removing from the heat. Set aside while you make the stack.

On a lined baking sheet lay one wrap down before spreading a third of the sour cream around the base, leaving a 2 cm border. Top with a third of the cooked chicken mixture and a 1/4 of the cheese mix.

Repeat this process two more times. Place the last wrap on top and sprinkle the last of the cheese over and dust with smoked paprika before placing in the oven for 20 minutes or until the cheese has melted and the edges of the wraps crisp up.

Meanwhile make a chunky guacamole. Scoop the flesh of the avocado into a small mixing bowl before adding the cherry tomatoes, red onion, lemon juice and salt. Lastly tear through the parsley and gently combine the ingredients, check the seasoning and adjust if needed.

Once the wrap stack is ready remove from the oven and transfer to a serving dish along with the guacamole.